March 27, 2021

(Make Ahead) Aunt Ruthie Mashed Potatoes

Name: (Make Ahead) Aunt Ruthie Mashed Potatoes
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 8 large russet potatoes; 1/2 cup butter; 2 teaspoons garlic powder; 2 cups plain yogurt; 16 ounces cream cheese; 2 bunches green onions (chopped); 2 cups cheddar cheese (shredded)

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Cream cheese, butter, yogurt, green onions and cheddar cheese create these fluffy clouds known better as (Make Ahead) Aunt Ruthie Mashed Potatoes.

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Original content posted April 2014. Updated March 2021.

Finally. FINALLY. I’ve been saying I would share this recipe for eons and I’m actually making it happen today! No holiday meal in our home would be complete without our much loved make ahead Aunt Ruthie Mashed Potatoes. This amazing side dish was first shared by my amazing aunt and soon the recipe became known by her name. Even my husband’s family refers to them that way!

Now, I’ll be honest. This isn’t the exact recipe I was given. I’m notorious for never following a recipe and instead making it my own way. This is my version of these overnight mashed potatoes with cream cheese that we love so much. My version has twice the amount of cream cheese that Aunt Ruthie calls for!

Cream cheese, yogurt and green onions are mixed into fluffy clouds of mashed potatoes to create the most amazing mashed potatoes. No other mashed potatoes come close. Imposters need not apply. And in case you thought it couldn’t get it any better, I’m here to tell you it can. Those fluffy clouds are then topped with cheddar cheese. Absolute perfection in side dish form.

Make Ahead Mashed Potatoes

Perhaps the best part of these potatoes is that you can make them in advance. If you’re like me, when cooking a holiday meal – or really any meal, for that matter – time is of the essence. Anything you can prep in advance is much appreciated! All that’s left to do on the day you plan to eat them is to warm through and let the cheese become a crust of melty deliciousness.

That cheesy crust that tops these mashed potatoes is my absolute favorite. Cross your fingers that you have leftovers – there never seem to be any at our house!

Mashed Potatoes in the Slow Cooker

Want to truly make things easy? This make ahead mashed potatoes recipe can also be prepared in the slow cooker. Instead of placing mashed potatoes in a casserole dish, simply add them to a slow cooker insert, top with cheese and cover. Refrigerate as noted in the recipe and when ready eat, warm on high for three hours.

What to Serve with Make Ahead Mashed Potatoes

I love to prepare these make ahead mashed potatoes in the slow cooker as it frees up valuable oven real estate, especially when preparing a large holiday meal. You’ll find them alongside my quick to disappear Roasted Brussels Sprouts with Apple and Bacon, delicious Make Ahead Sweet Potato Casserole and my classic Slow Cooker Cornbread and Sausage Stuffing.

How to Make Make Ahead Aunt Ruthie Mashed Potatoes

[1] Peel potatoes and cut into large pieces.

TIP: If you want to save even more time and enjoy more rustic mashed potatoes, feel free to leave the skin on!

[2] Add to a large pot and cover with water. Over high heat, bring the water to a boil and cook until potatoes are fork tender.

[3] Drain potatoes.

[4] Add potatoes to bowl of an electric mixer with butter.

[5] Mix on low speed until just a few potato chunks remain. Season with salt and pepper.

TIP: Remember you’re making a side dish with a large amount of potatoes. Season liberally!

[6] Add garlic powder, yogurt and cream cheese to potatoes.

[7] Mix on low speed until just combined.

TIP: You want to mix the potatoes only until there are no longer any potato chunks visible. If you over mix them, you’ll end up with gluey mashed potatoes. Eww!

[8] Add green onions and gently stir to combine.

Oven Instructions

[9] Transfer potatoes to casserole dish.

TIP: I typically use a 9″ x 13″ baking dish or a three quart casserole dish for this recipe.

[10] Top with cheddar cheese.

[11] Cover and refrigerate overnight. Prior to serving, let sit at room temperature for one hour. Bake at 350 degrees for 60 minutes, removing cover for last 20 minutes of cooking time.

Slow Cooker Instructions

[9] Transfer potatoes to six quart slow cooker.

TIP: I like to make this recipe in this slow cooker – it comes in 4, 6 or 8 quart options – or using the slow cooker function of my Instant Pot. If using your Instant Pot, you’ll want to use the tempered glass lid instead of the top that comes with it and is used for pressure cooking.

[10] Top with cheddar cheese.

[11] Cover and refrigerate overnight. Cook on HIGH heat for 3-4 hours or until heated through and cheese is melted.

If you’ve tried these (Make Ahead) Aunt Ruthie Mashed Potatoes or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!

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5 from 15 votes